Author: William Herndon

With a lifetime of experience in the culinary industry, I’ve honed my skills both in the front of the house and back of the house, gaining a comprehensive understanding of every aspect of the restaurant world. Armed with a degree in Culinary Science, I’ve developed a deep passion for both the artistry and science behind great food. Currently, I work from a cozy kitchen paired with a charming patio, where I take full advantage of a smoker, BBQ, and a sustainable garden that supplies fresh, seasonal ingredients. It’s here that I experiment, perfect, and share my love for cooking—often working towards achieving the perfect balance of flavors that make every dish memorable. On this blog, I hope to connect with fellow food enthusiasts and home cooks alike, sharing personal recipes, tips, and insights on how to bring that perfect flavor to your own kitchen. Whether you're a seasoned pro or just starting out, I aim to inspire and guide you in creating delicious meals from the heart.

Kitchen

This is the small kitchen I cook and bake in. It can get chaotic with salt and smoke. Unfortunately, nothing was cooked tonight.

Dinner using fresh Dill.

Lemon Dill Crusted Cod Recipe Servings: 2 Prep Time: 15 minutes Cook Time: 12-15 minutes Ingredients: For the cod: 2 fresh cod fillets (6–8 oz each) Salt and pepper to taste 1 tbsp olive oil (for greasing the baking sheet or pan) For the crust: ½ cup panko breadcrumbs (for extra crispiness) 2 tbsp fresh…

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Sustainable summer

Here’s my urban garden. Getting ready for some summer herb cooking…

Easter dinner

When you think you buy a small ham, why do they always come sliced? So this is what I did.

Lasagna for 2

(American Test Kitchen) n ground beef.Do not substitute fat-free ricotta.SAUCE1 tablespoon extra-virgin olive oil1 small onion, chopped fine⅛ teaspoon table salt2 garlic cloves, minced8 ounces meatloaf mix2 tablespoons heavy cream1 (14.5-ounce) can diced tomatoes, drained with ¼ cup juice reserved1 (8-ounce) can tomato sauceFILLING, NOODLES, AND CHEESE4 ounces (½ cup) whole-milk or part-skim ricotta cheese1…

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